Pastry Cook

-Set up the pastry line for service
-Fill all dessert tickets on the dessert line for dinner service
-bake off all products need to complete quantities needed for service
-scale, weigh, mix doughs, batters, frosting and gels.
-make ice cream bases, spin them
-create prep lists for AM cook
-clean/organize station and back kitchen and complete daily cleaning project for each day of the week

Lead Pastry

-Take inverntory and create prep lists
-Prep, scale, weigh all ingredients from scratch for dessert and bread needs
-Create new desserts for menu changes
-Create/develop accompaniments for cheese and charcuterie boards
-Garde manger
-set up and break down of all stations

Assistant Chef

Inspired Catering and Events

May. 2016 to Jun. 2017 (1 year and 1 month)

See Details

Role & Tasks:

-Assist head Chef on the party or event with all kitchen set up and break down.
-Cook/prepare/plate large quantities of food for weddings/events/business meetings/etc.
-Large quantity production, high volume plating, sometimes over 500 guests.
-Decorate appetizer plates, construct apps, refresh all plates going around by food runners, replenish buffet stations, carve on carving station.

Pastry Sous Chef

-Produce the entirety of the products for the weekend breakfast service
-100 bagels a day, hand laminated croissants, muffins, cinnamon rolls, bread loaves
-All prep for all items, dough making, baking of all items
-Create all recipes for such products
-Making all breakfast orders to order at the counter once service begins
-Set up entire display for breakfast service
-Take inventory and create prep lists

Pastry Cook

-Take inventory of all pastry and bread items and create prep lists accordingly
-Follow recipes and properly scale all ingredients in both weight and volume.
-Large bread production
-All desserts for menu & parties in and out of house
-Create a new special plated dessert every two weeks and special desserts and breads for brunch